Thanksgiving, shall we? Cranberries, making ahead.

I've certainly never tried to document the Thanksgiving recipes. They are varied and wild. But, as they say in places where things get done, "Why not?"

We're two days ahead and I've already made the glaced cranberries. They are delicious, not so saucy and pretty to boot. Simple. I forgot to mention simple. They are quite easy to make. Here's the recipe.

Glaced Cranberries

Ingredients
12 oz bag organic cranberries
1 cup sugar

Directions
Set the oven to 300 degrees.
Wash cranberries in a bowl of water or colander. Pick out damaged berries. Rinse in the same casserole dish you'll bake in. Drain but don't worry about draining well.
Add the sugar and gently stir in, covering all berries.
Place in the over for 1 hour.
Don't open the oven. Don't stir.
Remove and let cool.
Refrigerate.

You'll see some sugar on the top and you can mix it into the berries carefully. It's not that they're so delicate, but in this cooking style, they have cranberry flavor and maintain their berry shape rather than settling into sauce.

They're particularly lovely on that turkey sandwich you'll be eating Friday.